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Cottage Cheese Blueberry Muffins

Moist Cottage Cheese Blueberry Muffins Packed with Protein

These Cottage Cheese Blueberry Muffins are moist, fluffy, and packed with protein, making them a delicious snack option.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 cup cottage cheese full-fat or 2% recommended
  • 2 large eggs room temperature
  • 1.5 cups all-purpose flour or oat flour for gluten-free
  • 2 teaspoons baking powder ensure freshness
  • 0.5 cups honey can substitute with maple syrup
  • 1 cups blueberries toss in flour to prevent sinking
  • 0.5 teaspoon salt
Optional Topping
  • 0.5 cups oats for a crunchy topping
  • 1 teaspoon cinnamon

Equipment

  • Muffin tin
  • Blender or Food Processor
  • mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin.
  2. Blend the cottage cheese until smooth and creamy.
  3. Whisk together flour, baking powder, and salt in a large bowl.
  4. Combine the blended cottage cheese with eggs and mix well.
  5. Fold the wet mixture into the dry ingredients until just combined.
  6. Toss blueberries in flour and gently fold them into the batter.
  7. Fill the muffin cups about ¾ full with batter.
  8. Optionally, mix oats, honey, and cinnamon as a topping and sprinkle over the muffins.
  9. Bake for 20 to 24 minutes until golden brown.
  10. Let cool for 5 minutes in the pan before transferring to wire rack.

Nutrition

Serving: 1muffinCalories: 165kcalCarbohydrates: 25gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

These muffins can be stored at room temperature for 3 days or refrigerated for up to 1 week.

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